Andrés SC, Zaritzky NE, Califano A (2006) The effect of whey protein concentrates and hydrocolloids on the texture and color characteristics of chicken sausages. Int J Food Sci Technol 41(8):954–961. https://doi.org/10.1111/j.1365-2621.2005.01152.x

Article  CAS  Google Scholar 

Benjakul S, Oungbho K, Visessanguan W, Thiansilakul Y, Roytrakul S (2009) Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chem 116:445–451. https://doi.org/10.1016/j.foodchem.2009.02.063

Article  CAS  Google Scholar 

Benjakul S, Yarnpakdee S, Senphan T, Halldórsdóttir SM, Kristinsson HG (2014) Fish protein hydrolysates: production, bioactivities and applications. Antioxidants and functional components in aquatic foods, pp 237–281

Bourne BW (1978) Texture profile analysis. Food Technol 32:62–65

Google Scholar 

Brand-Williams W, Cuvelier ME, Berset CLWT (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30. https://doi.org/10.1016/S0023-6438(95)80008-5

Article  CAS  Google Scholar 

Buege JA, Aust SD (1978) Microsomal lipid peroxidation. Meth Enzymol 52:302–310. https://doi.org/10.1016/S0076-6879(78)52032-6

Article  CAS  Google Scholar 

Bueno-Solano C, López-Cervantes J, Campas-Baypoli ON, Lauterio-García R, AdanBante NP, Sánchez-Machado DI (2009) Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products. Food Chem 112:671–675. https://doi.org/10.1016/j.foodchem.2008.06.029

Article  CAS  Google Scholar 

Chaijan M, Benjakul S, Visessanguan W, Faustman C (2006) Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chem 99(1):83–91. https://doi.org/10.1016/j.foodchem.2005.07.022

Article  CAS  Google Scholar 

Chakka AK, Elias M, Jini R, Sakhare PZ, Bhaskar N (2015) In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates. J Food Sci Technol 52:8059–8067. https://doi.org/10.1007/s13197-015-1920-2

Article  CAS  PubMed  PubMed Central  Google Scholar 

Cushman DW, Cheung HS (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol 20:1637–1648

Article  CAS  PubMed  Google Scholar 

Gómez-Guillén MC, Giménez B, Montero P (2005) Extraction of gelatins from fish skins by high pressure treatment. Food Hydrocoll 19:923–928. https://doi.org/10.1016/j.foodhyd.2004.12.011

Article  CAS  Google Scholar 

Halim NRA, Yusof HM, Sarbon NM (2016) functional and bioactive properties of fish protein hydolysates and peptides: a comprehensive review. Trends Food Sci Technol 51:24–33. https://doi.org/10.1016/j.tifs.2016.02.007

Article  CAS  Google Scholar 

Hayes JE, Stepanyan V, Allen P, O’Grady MN, Kerry JP (2011) Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT-Food Sci Technol 44(1):164–172. https://doi.org/10.1016/j.lwt.2010.05.020

Article  CAS  Google Scholar 

He S, Franco C, Zhang W (2013) Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Res Int 50:289–297. https://doi.org/10.1016/j.foodres.2012.10.031

Article  CAS  Google Scholar 

Heo SY, Ko SC, Nam SY, Oh J, Kim YM, Kim JI, Jung WK (2018) Fish bone peptide promotes osteogenic differentiation of MC3T3-E1 pre-osteoblasts through upregulation of MAPKs and Smad pathways activated BMP-2 receptor. Cell Biochem Func 36(3):137–146. https://doi.org/10.1002/cbf.3325

Article  CAS  Google Scholar 

Intarasirisawat R, Benjakul B, Visessanguan W, Wu J (2014) Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. Lebensmittel-Wissenschaft Und Technol Food Sci Technol 58:280–286. https://doi.org/10.1016/j.lwt.2014.02.036

Article  CAS  Google Scholar 

Kanwate BW, Kudre TG (2017) Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu (Labeo rohita). J Food Sci Technol 54(8):2540–2550. https://doi.org/10.1007/s13197-017-2699-0

Article  CAS  PubMed  PubMed Central  Google Scholar 

Kanwate BW, Kudre TG (2022) Impact of different extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder. Food Sci Biotechnol 31(10):1277–1287. https://doi.org/10.1007/s10068-022-01121-z

Article  CAS  PubMed  PubMed Central  Google Scholar 

Kanwate BW, Ballari RV, Kudre TG (2019) Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder. Int J Biol Macromol 121:135–141. https://doi.org/10.1016/j.ijbiomac.2018.10.015

Article  CAS  PubMed  Google Scholar 

Maqsood S, Benjakul S (2013) Effect of kiam (Cotylelobium lanceolatum Craib) wood extract on the haemoglobin-mediated lipid oxidation of washed Asian sea bass mince. Food Bioproc Tech 6(1):61–72. https://doi.org/10.1007/s11947-011-0530-x

Article  CAS  Google Scholar 

Maqsood S, Benjakul S, Balange AK (2012) Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage. Food Chem 130:408–416. https://doi.org/10.1016/j.foodchem.2011.07.065

Article  CAS  Google Scholar 

Mohammad SM, Badrul Hisham AA, Mustapa NA, Chan KW, Zawawi N (2021) Proximate analysis, antioxidant activity, and antibacterial activity of fish sausages fortified with bee bread extract. J Food Qual 2021:1–9. https://doi.org/10.1155/2021/6657553

Article  CAS  Google Scholar 

Nielsen PM, Petersen D, Dambmann CJ (2001) Improved method for determining food protein degree of hydrolysis. J Food Sci 66(5):642–646. https://doi.org/10.1111/j.1365-2621.2001.tb04614.x

Article  CAS  Google Scholar 

Nordvi B, Langsrud Ø, Egelandsdal B, Slinde E, Vogt G, Gutierrez M, Olsen E (2007) Characterization of volatile compounds in a fermented and dried fish product during cold storage. J Food Sci 72(6):S373–S380. https://doi.org/10.1111/j.1750-3841.2007.00421.x

Article  CAS  PubMed  Google Scholar 

Nurilmala M, Darmawan N, Putri EAW, Jacoeb AM, Irawadi TT (2021) Panagasius fish skin and swim bladder as gelatin sources for hard capsule material. Int J Biomater. https://doi.org/10.1155/2021/6658002

Article  PubMed  PubMed Central  Google Scholar 

Oliveira AC, Himelbloom BH, Montazeri N, Davenport M, Biceroglu H, Brenner KA, Thomas SR, Crapo CA (2014) Development and characterization of fish sausages supplemented with salmon oil. J Food Process Preserv 38(4):1641–1652

Article  CAS  Google Scholar 

Qiu Y-T, Wang Y-M, Yang X-R, Zhao YQ, Chi C-F, Wang B (2019) Gelatin and anti-oxidant peptides from gelatin hydrolysates of Skipjack tuna (Katsuwonus pelamis) scales: preparation, identification and activity evaluation. Mar Drugs 17:565–582. https://doi.org/10.3390/md17100565

Article  CAS  PubMed  PubMed Central  Google Scholar 

Rawdkuen S, Thitipramote N, Benjakul S (2013) Preparartion and functional characterization of fish skin gelatin and comparison with commercial gelatin. Int J Food Sci Technol 48(5):1093–1102. https://doi.org/10.1111/ijfs.12067

Article  CAS  Google Scholar 

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Article  CAS  PubMed  Google Scholar 

Richards MP, Hultin HO (2002) Contributions of blood and blood components to lipid oxidation infish muscle. J Agric Food Chem 50(3):555–564. https://doi.org/10.1021/jf010562h

Article  CAS  PubMed  Google Scholar 

Sae-laew T, O’Callaghan YC, Benjakul S, O’Brien NM (2016) Antioxidant, immunomodulatory and anti-proliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skin. Int J Food Sci Technol 51:1545–1551. https://doi.org/10.1111/ijfs.13123

Article  CAS  Google Scholar 

Sajib M, Langelund M, Undeland I (2022) Effects of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat treatment and storage. Sci Rep 12:3362. https://doi.org/10.1038/s41598-020-66152-0

Article  CAS  PubMed  PubMed Central  Google Scholar 

Steel RG, Torrie JH (1980) Principles and procedures of statistics, a biometrical approach. McGraw-Hill Kogakusha, Ltd

Tkaczewska J, Borawska-Dziadkiewicz J, Kulawik P, Duda I, Morawska M, Mickowska B (2020) The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin. LWT Food Sci Technol 117:108616. https://doi.org/10.1016/j.lwt.2019.108616

Article  CAS  Google Scholar 

Yang X-R, Zhao Y-Q, Qiu Y-T, Chi C-F, Wang B (2019) Preparation and characterization of gelatin and antioxidant peptides from gelatin hydrolysate of skipjack tuna (Katsuwonus pelamis) bone stimulated by in vitro gastrointestinal digestion. Mar Drugs 17(2):78. https://doi.org/10.3390/md17020078

Article  CAS  PubMed  PubMed Central  Google Scholar 

Zakaria NA, Sarbon NM (2018) physicochemical properties and oxidative stability of fish emulsion sausage as influenced by snakehead (Channa striata) protein hydrolysate. LWT Food Sci Technol 94:13–19

Article  CAS  Google Scholar